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1 lb ground beef
8 medium green onions, sliced (1/2 C)
1 C BBQ sauce
1 can (11oz) whole kernal corn w/ red & green peppers, drained (Mexicorn)
1 can (4oz) diced green chiles, undrained
1/2 pkg (7oz size) Betty Crocker Cheddar & Bacon mashed potatoes (1 pouch)
1 1/2 C hot water
1/3 C milk
2 T butter/margarine
1/2 C shredded cheddar cheese
1 C corn chips
Cook ground beef and 1/4 C of the onion in 10 inch nonstick skillet over medium heat, stirring occassionally, until beef is brown; drain well. Stir in BBQ sauce, 3/4 C of the corn and the chiles. Heat to boiling; reduce heat to low to keep warm.
Meanwhile, cook potatoes as directed on package for 4 servings, using 1 pouch Potatoes and Seasonings, hot water, milk and butter. Stir in remaining onions and corn; let stand 5 mins.
Spoon potatoes onto center of beef mixture, leaving 2 1/2-3 inch rim around edge of skillet; sprinkle cheese over potatoes and beef mixture. Cover & stand about 5 mins or until cheese is melted. Sprinkle corn chips around edge of skillet.
**I don't use the instant potatoes, I just use up leftover mashed potatoes and add a half a cup of cubed velveeta stirrring the reheated potatoes until the cheese melts